Crock Pot Birria Tacos Recipe

Introduction

Bust out your slow cooker for these irresistible Crock Pot Birria Tacos. Tender, flavorful beef simmered in a rich chili sauce makes for a perfect taco filling that’s sure to impress any crowd.

Ingredients

• 3 pounds beef chuck roast
• 3 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion
• 4 garlic cloves
• 1 can diced tomatoes (14.5 ounces)
• 2 cups beef broth
• Corn tortillas
• Fresh cilantro and diced onion for garnish
• 1 tablespoon vinegar
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 bay leaves
• Salt and pepper to taste
• Oil for frying tortillas

Instructions

1. Step 1: Soak the dried guajillo and ancho chilies in hot water for 15 minutes until softened.
2. Step 2: Blend the soaked chilies with the onion, garlic, and diced tomatoes until smooth to create the chili sauce.
3. Step 3: Place the beef chuck roast in the crockpot and pour the chili sauce over it.
4. Step 4: Add beef broth, vinegar, oregano, cumin, bay leaves, salt, and pepper to the crockpot.
5. Step 5: Cook on low for 8 to 10 hours, or until the beef is tender and easily shredded.
6. Step 6: Remove the beef and shred it using two forks, then return it to the sauce and stir to combine well.
7. Step 7: Heat oil in a skillet and fry the corn tortillas until crispy on both sides.
8. Step 8: Fill the crispy tortillas with the shredded beef mixture and garnish with fresh cilantro and diced onion before serving.

Tips & Variations

• Remove seeds from the dried chilies before soaking to reduce bitterness and control heat level.
• For a richer flavor, brown the beef chuck roast in a skillet before adding it to the crockpot.
• Serve with a side of consommé made from the cooking liquid for dipping, just like traditional birria tacos.
• Try adding a squeeze of fresh lime or some pickled jalapeños as a bright, tangy topping.

Storage

Store leftover birria beef and sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat until warmed through. Tortillas are best fried fresh but can be kept wrapped in foil at room temperature for a few hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria tacos without a crockpot?

Yes, you can cook the beef and sauce in a heavy pot or Dutch oven on the stove over low heat for about 4 hours until the beef is tender. Alternatively, use an Instant Pot for a faster option.

What if I can’t find guajillo or ancho chilies?

Substitute with other dried chilies such as pasilla or New Mexico chilies for a similar smoky, mild heat. You can also use chili powder in a pinch, but fresh chilies give the best flavor.

Crock Pot Birria Tacos Recipe

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★★★★★

4.8 from 52 reviews

• Author: Aiden
• Total Time: 8 hours 20 minutes to 10 hours 20 minutes
• Yield: 8 servings 1x

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Description

This Crock Pot Birria Tacos recipe offers a rich and flavorful slow-cooked beef stew inspired by traditional Mexican cuisine. Tender beef chuck roast is simmered all day in a vibrant, smoky chili sauce made from dried guajillo and ancho chilies, garlic, tomatoes, and aromatic spices. The meat is shredded and served in crispy corn tortillas, garnished with fresh cilantro and diced onions, perfect for a comforting and delicious taco experience.

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Ingredients

Scale 1x2x3x

Meat and Broth

• 3 pounds beef chuck roast
• 2 cups beef broth

Chili Sauce

• 3 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion
• 4 garlic cloves
• 1 can diced tomatoes (14.5 ounces)
• 2 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste

For Serving

• Corn tortillas
• Vegetable oil, for frying
• Fresh cilantro, chopped
• Diced onion

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Instructions

1. Soak and Prepare Chilies: Remove stems and seeds from the dried guajillo and ancho chilies. Soak them in hot water for 15 minutes to rehydrate and soften.
2. Make Chili Sauce: In a blender, combine the soaked chilies with chopped onion, garlic cloves, diced tomatoes, vinegar, oregano, cumin, salt, and pepper. Blend until you get a smooth, thick sauce.
3. Assemble in Crock Pot: Place the beef chuck roast in the crock pot. Pour the blended chili sauce over the beef. Add beef broth and bay leaves to the pot.
4. Cook the Beef: Cover and cook on low heat for 8 to 10 hours, or until the beef is tender and easily pulls apart with a fork.
5. Shred the Meat: Remove the beef from the crock pot. Using two forks, shred the meat finely. Return the shredded beef back into the sauce and stir well to coat.
6. Crisp the Tortillas: Heat vegetable oil in a skillet over medium heat. Fry the corn tortillas one at a time until crispy and lightly golden on both sides. Drain on paper towels.
7. Assemble Tacos: Fill each fried tortilla with a generous amount of shredded birria beef. Garnish with chopped fresh cilantro and diced onion. Serve immediately while warm.

Notes

• For extra flavor, the shredded beef can be dipped and briefly fried in the birria sauce before filling the tortillas.
• Adjust chili quantities according to your preferred spice level.
• Leftover birria beef can be refrigerated for up to 3 days or frozen for longer storage.
• Use corn tortillas for authenticity, but flour tortillas can be substituted if preferred.
• Serving with a side of consommé made from the cooking juices is a traditional way to enjoy birria tacos.

• Prep Time: 20 minutes
• Cook Time: 8 to 10 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Birria Tacos, Crock Pot Recipe, Slow Cooker Beef, Mexican Tacos, Beef Chuck Roast, Chili Sauce Tacos